Add the tomato, garlic, onion and parsley. Toss thoroughly.
Add the coriander, crushed pepper and pomegranate juice. Toss again.
Cover, and refrigerate overnight, mixing at least once.
Place lamb on skewers, then brush on olive oil and sprinkle on sea salt.
Note: Save the marinated onions and tomato chunks but DON’T serve raw. Cook in a pan on the stove, or wrap in aluminum foil and cook on the grill.
We love to roast more tomatoes and onions and red or green peppers with our kebab, but it’s best to cook them separately. Alternating meat and veggies on the skewers makes a nice presentation, but they don’t all cook at the same rate.